I’m not entirely sure the world needs another pancake recipe, but hey ho, got to enter into the spirit and all. So here is a little mushroomy number, partly inspired by some delicious spinach pancakes my mum makes. I’ve written it so that you can stop at the point where they could become delicious lemon and sugar pancakes (or whatever topping takes your fancy, everyone has their favourite). Oh and in case you hadn’t realised, it’s Shrove Tuesday.

For the pancakes: 100g flour, pinch salt, 2 eggs and 200ml milk

Place the flour in a large bowl with the pinch of salt. Make a well in the middle and crack in the two eggs.

Beat with a whisk and slowly incorporate the flour. Gradually pour in the milk, drawing in the flour from the edges of the bowl, it should look something like this as you’re going:

Once you’ve added all the milk, beat until smooth and set aside for about 30 minutes.

Heat a frying pan over a medium heat and melt a knob of butter. Pour a ladle-full of batter into the pan and cook for a couple of minutes, flip (or gently turn) and cook for a few more minutes on the other side. Don’t worry if the first is a failure, it often is! Keep going.

Heat a frying pan over a medium heat, fry the chopped bacon for a few minutes. Then add sliced mushrooms and spring onions. Cook through, remove from the heat and stir in the rest of the ingredients. Check the seasoning.

Fill four pancakes with this filling, roll up and place in a baking dish.